An easy recipe for a basic stir fry sauce that's good with any Asian stir fry! It's sweet, thick, and loaded with fresh ginger and garlic. It keeps well in the fridge for meal prep, and is simple enough to whip up for a quick weeknight dinner.
I love stir fry for being quick, easy to prep ahead, and an ideal meal for cleaning out produce odds and ends from the fridge. Whatever protein and veggies I have can become a delicious stir fry in no time when cooked in a piping hot wok and simmered in a stir fry sauce.
This is an ultra versatile stir fry sauce! It's my go-to because it's so easy to make and ties together any combination of ingredients in a stir fry. It's sweet with just the right amount of soy sauce, has lots of fresh ginger and garlic, and thickens up so perfectly from the cornstarch to coat the meat and veggies so that every bite is packed with flavor.
You can switch out your broth depending on what protein you're using (chicken broth for chicken/pork/shrimp stir fry, beef broth for beef stir fry), and the ginger/garlic/soy sauce never feels out of place in an Asian stir fry!
How to Make Stir Fry
Stir fry is so simple to make at home, and comes together in no time!
Prep. Start by chopping or slicing everything to roughly the same size. Be sure to keep things that take longer to cook (broccoli, carrots, etc.) separate if you want them to get more done.
Cook protein. Heat enough oil to coat the bottom of a large skillet or wok over medium-high heat. Add your protein and cook - stirring constantly - until browned all over. Remove to a bowl. (The protein doesn't need to be cooked through at this point - it will be going back into the pot later!)
Cook veggies. Add more oil to the pan if needed, and begin stir frying the veggies. Start with items that take longer to cook and give them a few minutes' head start over the heat before adding the rest of the veggies. Cook, stirring constantly.
Combine + add sauce. Once the colors brighten and the veggies begin to soften, return the protein to the pan. Toss to combine, then reduce heat to medium-low and pour over the sauce. Toss to coat, and simmer for 2 minutes, until sauce thickens and protein is cooked through. If you're using frozen peas or corn, add them during the last minute of cooking. Serve hot.
What to Put in Stir Fry
Stir fry is an ideal way to clean out your fridge. You can really use whatever you like/whatever you have and get a delicious stir fry. Some ideas:
- Bell pepper
- Green beans
- Snow peas
- Frozen peas
How to Make Stir Fry Sauce
Whisk together the chicken broth, honey, soy sauce, cornstarch, rice vinegar, garlic, ginger, salt, pepper, and pepper flakes in a medium bowl until smooth.
If using immediately: Pour over stir fry and simmer over medium-low heat for 2 minutes, until protein is cooked through and sauce is thickened.
If making ahead: Store in the fridge in an airtight container for up to 1 week. Be sure to shake or stir before using as cornstarch will settle.
Tips for The Best Stir Fry
- Get everything read. Things come together quickly once you start cooking, so have everything ready to go beforehand.
- Don't let liquid form. This will inhibit any frying. If you notice liquid in the bottom of your pan, pour it off or blot with paper towels.
- Don't crowd your pan. Cook things in batches if needed to ensure even cooking.
Basic Stir Fry Sauce
- 1 cup chicken or beef broth (see note)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger (from about a 1-inch hunk of ginger)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- Whisk together all ingredients in a medium bowl until smooth. Sauce can be used immediately or stored in the fridge for up to 1 week. If making ahead, shake or stir before use as cornstarch will settle.Pour over your stir fry at the end of cooking. Toss, and simmer for 2 minutes, until thickened.